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SCALLOPS RECIPES SAUTEED SCALLOPS SCALLOPS VENEZIA SCALLOPS AND BACON SCALLOPS AND SWORDFISH BAKED SCALLOPS CAPE SANTE SCALLOPS IN CREAMY PESTO SCALLOPS AI FUNGHI SCALLOPS AL BURRO E LIMONE SAUTEED SCALLOPS 2 lbs. of bay scallops 4 tbls. butter 1/4 cup of dry white wine 1 tbl. of parsley-minced melt butter in skillet/saute scallops for 2 minutes/add wine and parsley/heat through and serve SCALLOPS VENEZIA 2 lbs.sea scallops 1 large onion-sliced thin 1/2 cup raisins 1/2 cup pine nuts 4 tbls.butter 3 tbls flour 2 cups half & half salt melt butter in a large skillet/add onion,and scallops/saute until browned/ Add flour and mix/ Add half & half, raisins, pine nuts,and salt/Lower heat and simmer till reduced by half. SCALLOPS AND BACON 2 dozen sea scallops 1/3 cup of olive oil 1 garlic clove-minced sliced bacon salt, and pepper marinate scallops in oil, and garlic for a few hours/wrap scallops in bacon/skewer with toothpicks, and broil for a few minutews,or until the bacon is done SCALLOPS AND SWORDFISH 1 dozen sea scallops 1 lb. of swordfish-cut into 1 inch pieces marinade 1/4 cup of olive oil 4 tbls. melted butter 2 tsp. of lemon juice 1 tbl. parsley-chopped 2 cloves of garlic-minced salt, and pepper mix marinade ingredients well/toss scallops, and swordfish in marinade, and refrigerate for 8 hours/place fish on skewers(alternating)/mix 4 tbls. of melted butter with marinade/place skewers on skewer rack over hot grill/baste with marinae as they cook BAKED SCALLOPS 2 lbs. of fresh bay scallops 3 tbls. of flour 6 tbls. of butter-melted 6 tbls. of bread crumbs salt, and pepper butter baking dish/mix scallops with flour/place in baking dish, and brush wih melted butter/sprinkle crumbs over scallops/place under broiler for 5 minutes/stir scallops, and broil an additional 5 minutes. CAPE SANTE 2 dozen sea scallops 3 Tbls. of olive oil 3 Tbls. of butter 2 cloves of garlic-chopped 1 Tbl. parsley-chopped 1/2 cup of dry white wine bread crumbs lemon Coat the scallops with bread crumbs/heat the olive oil, and the butter in a large skillet/add the garlic, and saute/add the scallops, and saute until browned/pour the wine into the pan,add the parsley,and sprinkle lightly with the lemon juice/cook until the wine evaporates SCALLOPS IN CREAMY PESTO 1 tbl. unsalted butter 1 clove of garlic - minced 1 small onion-diced 1/4 cup dry white wine 1/2 cup fish or chicken stock 1 tbl.fresh basil- minced 1 lb.large scallops 1/3 cup half-and-half Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook about 5 minutes, until the onion is translucent/ Stir in the wine, stock,and basil / add the scallops and simmer for 5 minutes, or until they are no longer opaque/ Using a slotted spoon, remove the scallops from the pan and keep warm/ Add the half-and-half to the poaching liquid and bring the sauce to a boil/ Simmer rapidly for about 10 minutes, or until the sauce is the consistency o f heavy cream/ Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat. SCALLOPS AI FUNGHI 1 lb bay scallops-rinsed and patted dry 1/2 pound mushrooms-caps sliced,stems minced 3 Tbls. olive oil 1/4 cup flour 1/4 cup dry white wine 3 Tbls bread crumbs 2 Tbls onion-minced 1 Tbl parsley-minced 2 cloves garlic- minced Pinch of red pepper flakes salt preheat the oven to 350°F/add 1 tablespoon of olive oil to baking dish/ Toss the scallops with the flour and arrange them with the mushroom caps in a single layer in the dish/ Pour the wine into the dish/ mix the minced mushroom stems with the bread crumbs, onion, parsley, garlic, pepper flakes and salt/ Sprinkle this mixture over the scallops and mushrooms/ Drizzle with the remaining olive oil. Bake in the heated oven until the mushrooms are soft and scallops are cooked through, about 30 minutes. SCALLOPS AL BURRO E LIMONE 1lb scallops 1 cup white wine 1 Tbs chopped green onion 4oz butter cut in pieces a few chives to garnish salt, and pepper lemon juice wash, and scrub the scallop/Poach the scallops and in wine and lemon juice for approx. 2 mins Remove and keep warm/Add the green onion to the poaching liquid and reduce to about 1/2 cup Over a gentle heat. add butter a little at a time, whisking it in to make a sauce. |